Fried pasta is not even a recipe; it is what we, Italians, do when we have pasta leftover and don't want to cook anything. Fried spaghetti are perfect for a lazy day or a picnic, find out how to make it crispy.
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The best fried spaghetti
My favorite is fried spaghetti as they come out thin and crispy.
When we were children, my mother used to make it for us when they had guests coming for dinner.
She was sure we would get out of their way, eating it in our room in front of a cartoon.
Using leftover
Fried pasta is easy and quick to do and you can fry any leftover pasta.
However, it will have a different consistency depending on the sauce the pasta was seasoned.
If your leftover pasta has been seasoned with tomatoes sauce, you will not have crunchy fried pasta.
The tomato sauce will keep the pasta moist and it will have a firm consistency.
My favorite pasta a frittata is made by frying leftover spaghetti or linguine with pesto: crunchy and full of cheese.
Fry any shape and type
You can fry any shape and type of pasta, it doesn't have to be spaghetti.
Of course, spaghetti will hold better when you turn it, but you can also fry penne, rigatoni, bow tie, fusilli....any pasta.
Leftover vs freshly cooked pasta
If I don't have any leftover pasta and feel like having some fried pasta, I have to cook the pasta at least an hour before.
Making pasta a frittata with freshly cooked pasta is not the same thing.
Before you mix the pasta with the egg, the pasta has to be a room temperature otherwise the egg will cook with the steam from the pasta.
If you don't have time to wait, run the pasta under cold water.
Ingredients
To make fried pasta you only need leftover pasta, some Parmesan cheese, an egg, butter, or olive oil.
I use either olive oil or butter. Butter will give it a buttery taste but if you cook it for too long it can burn.
As I like my fried pasta very crunchy, but I like the buttery taste, I use 1 tablespoon of butter and 1 tablespoon of olive oil.
If you don't have eggs, you can fry your pasta without the egg, however, the pasta will remain loose and not compact into a wheel.
How to make it
- On 1 portion of leftover pasta add 1 egg and 1 tablespoon of parmesan cheese
- Mix them with a fork
- In a frying pan heat 1 tablespoon of butter and 1 of olive oil
- Pour in the pasta and let it fry for a few minutes
- Turn it around like an omelette.
- You can use the pan cover and slide it back in the pan to cook the other side.
- Place on a plate and enjoy
When to make it
Fried pasta can be done in only 3 minutes and it can be served warm or at room temperature.
If you don't have anything in the fridge and have a busy day ahead, I make sure I have some extra pasta to fry for next day's lunch.
It is so fast to make that I sometimes make it in the morning for my boys' school lunch. Add some salad and they have a complete lunch.
Fried pasta is also a great option for a picnic. Cut it in slices and serve them with a napkin.
The outside crust makes it firm and you can eat them with your hands.
It is delicious also when it is cold
How to make crispy fried pasta
The secret for the crispy crust is to use the right amount of pasta per egg and the addition of parmesan cheese.
These are the most important tips to follow:
- Best if the pasta is from the day before and it is completely cold.
- Any type of pasta can be fried
- Use only 1 egg per 3 to 4 cups of pasta (an Italian portion of pasta)
- Do not use pasta seasoned with tomato sauce, it will not make a cruncy crust
- Make a thin pasta layer, fry only one portion at the time
- Use enough butter or oil
- Do not cover the pan while the pasta is frying, nor after. The steam from the warm pasta will soften the crust
- Keep the pasta long enough on the heat
- If you don't want to use the egg, you can still stir fry the pasta by turning it regularly with a wooden spoon.
More pasta recipes
If you are looking for more pasta to fry, you can check the category: Pasta
Also check the recipes below:
- Red Pesto Pasta Sauce
- The Classic Pesto Recipe Pasta Trofie
- Pasta Caprese Salad
- Zucchini Recipe Pasta And Ricotta
- Black Truffle Recipe Pasta
- Simple Tomato Sauce Recipe
More of my favourite fried recipe
If you are craving fried food, you may want to check out these other recipes:
- Deep Fried Eggplant Balls
- Fried Zucchini Flowers Recipe
- Fried Pizza
- Classic Veal Milanese
- Arancini
- Rissole à la Dauphine
- Homemade chicken nuggets recipe
If you are making this Fried Pasta, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Pasta a Frittata: Italian Fried Pasta
Verified Culinary AuthorityIngredients
- 3 oz left over pasta at room temperature My favourite are is leftover spaghetti with green pesto.
- 1 fresh eggs
- 3 tablespoon freshly grated Parmesan
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- You can either cook 100 gr of spaghetti, or use leftovers. Make sure they are at room temperature3 oz left over pasta at room temperature
- Mix them with the egg and the Parmesan1 fresh eggs, 3 tablespoon freshly grated Parmesan
- Warm the butter and/or the olive oil in the pan until it frizzles1 tablespoon butter, 1 tablespoon olive oil
- Pour the pasta into the pan, spread evenly, and fry
- Fry for few minutes
- When it becomes brown and crunchy (like in the picture) turn it around with the help of the pan cover and slide it back in the pan to cook the other side
- Fry the other side for a few more minutes
- When done slide it on a plate
- Enjoy warm or a t room temperature
Video
Notes
- You can boil the pasta and fry it, but you will have better results if the pasta is from the day before and it is completely cold.
- Any type of pasta can be fried, and you can make it crunchy and thin or thick and soft.
- The secret for a crunchy fried pasta is to use the right amount of pasta per egg and the addition of parmesan cheese.
- If you don't want to use the egg, you can still stir fry the pasta by turning it regularly with a wooden spoon.
Nutrition
Elaine @ Dishes Delish
My mom used to make this. It was such a treat and I think of it as comfort food! Thanks for reminding me of this recipe. It looks fabulous!
Helen
Such a simple idea. I hate to think how much pasta I must have thrown away over the years as I didn’t know what to do with it...
Laura
LOL, now you know
Federica Spinelli
Make that at least once a week but you do need more than one egg. Of course depends of how much pasta you have. If cooked right even the pasta with tomato sauce can make a crunchy frittata
Laura
If I could I would also make it every day. In Naples to make a crunchier frittata with tomato sauce, they coat it with breadcrumbs
DanM
When I make fried pasta it always sticks to the pan! I use a heavy cast iron pan. I don't cook in non-stick pans.
Laura
Hello Dan, why don't you try to put some breadcrumbs on the bottom of the pan before you put in the pasta? Let me know, it should work
Helen Porter
What a simple but lovely recipe! And would be great with a green salad.
Laura
Thank you Helen, it really is
Lyn Reif
I made this last night from watching your reel... I had leftover angel hair and it turned out great!! Thank you.. now a great way to not waste leftover pasta.. and so easy too..
Laura
Thank you, I am glad you liked it. Such a great way to use leftover pasta
Karen Kelleher
I love this! I have pesto from the garden in freezer, just for occasions as this! I have always added a touch of cream with mine. Still crunchy.
Laura
Thank you for your comment, I love it. Good to know that even with the cream it is still crunchy! Crunchy is my favorite!!
Annette
This is how my Nonna and dad made it. I just made some this week. So good
Laura
Thank you for your comment. It is nice to hear about family traditions. It is such a good way to use leftover pasta
Jo Newman
My grandson made this for me. I love lemon in everything. So when I tried it, I just loved it! Now my very favorite thing to eat.
Laura
Thank you for sharing.
Zbigniew
Hi Laura,
I hope my questions reaches you. I am 76 years old and not a chef but I have been frying pasta for years. When or why I started doing this I'm not sure. Being from Polish decent everyone I know thinks I'm crazy, but I just love it.I was so surprised to see it is a regular Italian dish. I thought I was the only person in the world frying pasta.
I just boil angel hair pasta and fry the warm cooked pasta in 2 tablespoons of butter. I flip it over when the first side is golden brown and add 1 more tablespoon of butter to brown the second side and that's it. I might add I never had a burning issue because I watched it.
I was unaware of frying pasta at room temperature, mixed with egg, butter and or olive oil and parmesan cheese. I will have to try that.
My questions are with your ingredients ratios regarding you "Pasta A Frittata" recipe article. In your "INSTRUCTION" section you call out for 1 egg / 3 oz pasta.
In the video you call out for 2 eggs / 14 oz pasta, 2 tablespoons of butter and 2 tablespoons of parmesan cheese?
The ratios of ingredients are pretty different.
What do you suggest the ratio of the pasta, egg, butter and parmesan cheese should be?
Thank you,
Joe
Laura
Hello Joe, thank you for your comment. How funny it is you always fried pasta and you didn't know it was actually a recipe in Italy. Thank you for pointing out the instruction and video inconsistency. In reality I do not have an exact recipe for it as I always do it with whatever is leftover. Also I usually cook in grams. So I use one egg for one portion pasta which is about 100 gr, slightly more than 3 oz. However if you have more leftover pasta you will have to double the amount of eggs but it is not an exact science. The more eggs you add the more it would look like a cake. The less eggs you put it will be more crunchy and loose depending also on the type of pasta you are using. Try adding more or less eggs and see which one you like best. Also try using spaghetti or linguine as it will be much more firm than angel hair. Again what ever version you and your family like best. Let me know which version you like best.
Amy Jo
I should have used a nonstick pan, cheese stuck to pan so I had to spatula/scrape so it wouldn't burn, and so it never got a crunchy crust. Still, it was delicious, with a side of bacon and steamed broccoli.
Laura
Thank you for your comment. It was very ehlpful